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Kale, White Bean, and Sweet Potato Soup

For a vegetarian version of this soup, substitute Homemade Vegetable Stock for the chicken stock.

Source: Martha Stewart Living, March 1999
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29
  • amymrvn209
    4 JUN, 2013
    I liked this recipe with some adjustments. My time saving substitutions: canned beans, added minced garlic as I cooked veggies instead of roasting. Vegetarian substitutions: 1/2 veggie broth and 1/2 low sodiumV-8 instead of chicken stock.
    Reply
  • Biogeek
    3 OCT, 2009
    Recipe needs doctoring. I added 1 tsp smoked paprika and served w/ grated parmesan. Better to cut the garlic pre-baking. I also found it unnecessary to wrap the rosemary sprigs in cheese cloth. It would be great if Body
    Reply
  • jidiji
    9 JAN, 2009
    I was thinking the same thing as I read the recipe. Seems like maybe you can add the pasta to the beans during the last 10 minutes of cooking time, providing there is enough water left to do so. I usually roast garlic in a toaster oven for energy efficiency. Sounds yummy tho...
    Reply
  • doctor_mama
    5 JAN, 2009
    I agree with the other commenter. Three saucepans, plus running the oven for almost an hour to roast one head of garlic? Not very efficient!
    Reply
  • doctor_mama
    5 JAN, 2009
    I agree with the above commenter. Three separate saucepans, plus running the oven for an hour to roast one clove of garlic? Not very efficient!
    Reply
  • miracledebtor
    15 NOV, 2008
    Sounds like way too much work for me. I have other things to do in my day. Sounds like a good weekend recipe to kill a rainy Sunday afternoon.
    Reply

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